98%
921
2 minutes
20
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10431249 | PMC |
http://dx.doi.org/10.1097/GOX.0000000000005214 | DOI Listing |
J Oral Rehabil
September 2025
Department of Prosthodontics, Dental School, National and Kapodistrian University of Athens, Athens, Greece.
Background: Although oral diseases and frailty can be met earlier in life, there is limited information on their association across the lifespan.
Objectives: To scope for the association of oral factors with physical frailty in Greek community-dwelling adults.
Methods: Participants were over 18 years of age with ≥ 20 natural teeth, ≥ 10 occlusal contacts, and no removable dentures.
Head Neck
September 2025
Surgical Oncology, Rajiv Gandhi Cancer Institute and Research Centre, New Delhi, India.
Background: Though neoadjuvant chemotherapy (NACT) has not improved survival in oral cancers, its role in tongue cancer remains uncertain.
Methods: This was a retrospective study of patients with locally advanced oral tongue cancer (Stage III-IVB) to assess response rates, mandibular preservation, and surgical extent post-NACT, along with recurrence and survival outcomes.
Results: Of 72 patients, 20 (27.
Food Res Int
November 2025
School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai JiaoTong University, Shanghai 200240, China. Electronic address:
Umami is one of the five fundamental tastes perceived by individuals during food consumption. Umami substances are vital constituent in food with directly affecting taste profiles and food flavor characteristics, thereby significantly influencing consumer perception and satisfaction. Consequently, the development of effective evaluation methodologies for umami substances holds significance for ensuring food quality, enhancing pleasant food attributes, and fostering advancements within the food industry.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content.
View Article and Find Full Text PDFPLoS Comput Biol
September 2025
Université Grenoble Alpes, CNRS, Grenoble INP, TIMC, Grenoble, France.
Background And Objectives: We present a new Finite Element (FE) tongue model that was designed to precisely account for 3D tongue shapes produced during isolated French speech sounds by a male individual (RS). Such a high degree of realism will enable scientists to precisely and quantitatively assess, in a speaker-specific manner, hypotheses about speech motor control and the impact of tongue anatomy, muscle arrangements, and tongue dynamics in this context.
Methods: The shape and topology of the FE model were generated from 3D high resolution orofacial MR images of RS having his tongue in "neutral" posture.